Roast for 15 minutes in the preheated oven , the reduce the heat to 350 degrees F ( 175 degrees C ) . Baste with some of the broth . Continue to roast for 1 hour and 15 minutes , or until the internal temperature is 180 degrees F ( 82 degrees C ) when taken in the thickest part of the thigh . Baste every 15 minutes with the broth .

Generate a question about the above context.
What may be the reason they need to baste so often ?
Available options: a). To make sure it gets nice and crispy .. b). To make sure the meat does n't get dry .. c). To make sure that the meat will still cook .. d). None of the above choices ..